Recipe: Quick Grilled Chicken Breasts with Grilled Cherry Tomatoes

Based on a recipe from The America's Test Kitchen Quick Family Cookbook, p. 279.  Prepared for dinner on April 6, 2013. Serves 8-10.

This is an easy method for grilling chicken breasts. In addition, it is a great way to enhance the flavor of sometimes-bland supermarket cherry tomatoes, turning them into a simple yet delightful side dish.

Ingredients 

24 ounces cherry tomatoes
2 tablespoons extra-virgin olive oil

6 tablespoons extra-virgin olive oil
Fresh basil
2 tablespoons red wine vinegar
2 garlic cloves

4 bone-in split chicken breasts, approximately 12 ounces each
Salt and black pepper

Instructions

1. Prepare the tomatoes: Toss tomatoes with 2 tablespoons oil.
2. Thread the tomatoes onto metal skewers through the stem end.
3. Prepare the vinaigrette: Chop the basil so you have ¼ cup of chopped fresh basil.
4. Mince the garlic using a garlic press.
5. Whisk together the oil, basil, vinegar, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper.
6. Prepare the chicken: Cut each split breast in half crosswise and trim excess fat and skin.
7. Pat dry and season with salt and pepper.
8. Preheat a gas grill: turn all of the burners on high and close the lid, about 15 minutes.
9. Clean the grill grates and apply a vegetable spray that is formulated for use on the grill.
10. Turn off all but the primary burner which should remain on high or adjusted to maintain a temperature of 350°.
11. Place the chicken on the hot side of the grill and cook until lightly browned, about 3 minutes per side.
12. Move the chicken to the cool side of the grill with the thicker sides of the chicken closer to the hot side of the grill.
13. Cover and cook, turning and rotating the meat as needed, until the internal temperature is 160°, 15-30 minutes depending on your grill.
14. Transfer the cooked chicken to a platter, tent loosely with aluminum boil, and rest for 5 minutes.
15. Grill the tomatoes: Place the tomatoes on the hot side of the grill.
16. Cook the tomatoes until lightly charred and blistered, turning as needed, about 5 minutes.
17. Drizzle chicken and tomatoes with the vinaigrette and serve.

 

Toss cherry tomatoes in Extra Virgin Olive Oil (EVOO) and thread onto metal skewers.

Whisk together EVOO, red wine vinegar, minced garlic, chopped basil, salt, and pepper.

Trim chicken breasts, cut in each in half, pat dry, and season with salt and pepper.

Brown both sides of the chicken over direct heat then cook on indirect heat to an internal temperature of 160°.

While the chicken rests, cook the tomatoes over direct heat, turning as needed, until blistered and lightly charred.

Drizzle the chicken and tomatoes with the vinaigrette and serve.